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http://dx.doi.org/10.9724/kfcs.2015.31.3.241

Effects of Emulsion Mapping in Different Parts of Pork and Beef  

Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Sung, Jung-Min (Food Processing Research Center, Korean Food Research Institute)
Oh, Nam-Su (Institute of Dairy Food Research, Seoul Dairy Cooperative)
Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
Publication Information
Korean journal of food and cookery science / v.31, no.3, 2015 , pp. 241-247 More about this Journal
Abstract
This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.
Keywords
emulsion mapping; emulsion system; pork; beef; quality;
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Times Cited By KSCI : 5  (Citation Analysis)
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